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Easy Lemon Cupcakes With Lemon Buttercream
Ingredients
- LEMON CUPCAKES
- 3 cups (375g) self-rising flour
- ½ teaspoon kosher salt
- 1 cup (2 sticks, 227g)unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 cup (245g) whole milk, divided, room temperature
- 3 tablespoons fresh lemon juice, divided
- LEMON BUTTERCREAM
- 3 tablespoons butter, room temperature
- 2-3 teaspoons lemon extract
- 1 teaspoon whole milk, or more as needed
- 1 cup (125g) confectioners' sugar, or more as needed
- 5 drops yellow food color
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